Yield:  12 tacos

Ingredients:

2 tbsp canola oil
2 onions, thinly sliced
3 garlic cloves, minced
1 heaping tbsp chili powder
1 tsp ground cumin
1 cup green lentils
1 (19 oz) can of your favourite beans or chickpeas, rinsed and drained
2 cups water
½ tsp salt
½ tsp hot sauce (optional)
12 hard taco shells

Toppings (if desired):

Bibb or iceberg lettuce
Grated cheddar cheese
Salsa
Fresh cilantro
Lime juice
Etc. 

Instructions:

1. To make the pulse filling: Splash canola oil into a large skillet or sauté pan on medium-high heat. Toss in the onions, garlic, chili powder, and cumin. Sauté until the vegetables soften and the spice flavors brighten, 3 to 4 minutes. Stir in the lentils, beans, water, and salt. Bring the works to a slow, steady simmer. Cover tightly and continue slowly cooking until the lentils are tender, 35 minutes or so. Stir in the hot sauce.
2. Assemble the tacos: Fit a full leaf of lettuce into a hard taco shell. This will hold fillings in when the hard shell inevitably breaks. Fill each taco with a heaping spoonful of the lentil bean filling. Pack with cheese, salsa, and cilantro. Serve with a lime wedge and enjoy! 

Source: Chef Michael Smith

Nutrition Facts (estimated):

Serving: 1 taco (no added toppings)